Chicken Spaghetti

This recipe is creamy, comforting, and perfect to serve a large group. I've added some changes here and there to this recipe through the years and I find it very forgiving. This adaptation is my favorite! It's the definition of comfort food to me. 

Chicken Spaghetti

Serves: 6-8    Cook Time: about 1 hour 

Ingedients:

1 box of spaghetti noodles

2 chicken breasts, fully cooked and diced (You could use meat from a rotisserie chicken as well)

1 red pepper, diced 

1/2 yellow pepper, diced

1/2 green pepper, diced

1 small white onion, diced

1 tablespoon garlic, minced

6 tablespoons butter

1 cup half and half 

1/2 cup skim milk 

1/2 cup chicken broth 

8 oz Velveeta Cheese, cubed

1/4 cup garden vegetable cream cheese 

2 cups shredded White Cheddar cheese (I love the Tillamook brand) 

Salt and Pepper 

Directions:

1. Turn your oven on to 350. 
2. Bring a large pot of water to a boil, and cook spaghetti to al dente once a rolling boil is achieved. While this is happening...
3. Butter a large baking dish. I use my 9x13 Pyrex pan. 
4. Melt 6 tablespoons of butter in a large skillet. Saute your onion, peppers, and garlic for a few minutes until they are soft. Season with salt and pepper as you stir.
5. Next, add in milk, half and half, chicken broth, Velveeta cheese and cream cheese. Stir often over medium heat until cheeses are fully melted and incorporated. Then, add in 1 cup of the shredded white cheddar cheese and chicken breasts.
6. Once your spaghetti is cooked, mix your spaghetti and sauce mixture together. 
7. I like to use tongs to twist little "nests" of noodles together while placing in your baking dish. If you're in a rush, just dump it all in. 
8. Top with remaining shredded cheese, and bake until bubbly and a little brown on top. 

*If you are preparing this head of time, skip step #1, and prepare through step #8. Top with foil and place in the fridge. When you're ready to bake, it will take about 30-45 minutes to reheat.